Friday, September 5, 2014

It's Hot But I'm Still Hungry

And my garden has 100 ripe tomatoes. 

Or so it seems.

I want to share with you this super easy and quick recipe. It's my simple version of pasta caprese.

Easy Pasta Caprese


Two or Three Large Tomatoes
Generous Handful of Basil
3/4 - 1 lb. Pasta (prepared and at room temperature; I prefer the "bite size" shapes to spaghetti or fettucini, but anything works)
8 oz Mozzarella Ball
Juice of 1 Lemon
Olive Oil 
Salt and Pepper

As you can see, the ingredient list is simple, and the amounts flexible. It's really whatever your taste dictates.

Wash the basil leaves by placing them in a bowl of water and swishing around. Pull them out and if there is sediment in the water, replace the water and repeat. Do this until there is no more dirt in the water (this method is really the most thorough for anything leafy - lettuce, parsley, mint, etc, etc... nothing spoils a meal like a mouthful of grit). Place leaves on a towel to dry.

Roughly chop the tomatoes and mozzarella into bite size pieces. Throw them into a large bowl. Gently rip the basil with your fingers and throw into the same bowl. Add the lemon juice and about 1/3 cup of olive oil. Mix.

Add in the prepared pasta. Season with salt and pepper. Serve with bread for getting those tasty juices at the bottom of the bowl.

And an ice cold hard cider or a glass of chilled, dry white wine and you have the perfect dinner to beat the heat! Enjoy!

1 comment:

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